KR101703420B1 - Food additives compositions comprising Cudrania tricuspidata extrat and preparation method thereof - Google Patents

Food additives compositions comprising Cudrania tricuspidata extrat and preparation method thereof Download PDF

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KR101703420B1
KR101703420B1 KR1020150055463A KR20150055463A KR101703420B1 KR 101703420 B1 KR101703420 B1 KR 101703420B1 KR 1020150055463 A KR1020150055463 A KR 1020150055463A KR 20150055463 A KR20150055463 A KR 20150055463A KR 101703420 B1 KR101703420 B1 KR 101703420B1
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김성순
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박화열
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts

Abstract

본 발명은 꾸지뽕나무 추출물을 주성분으로 하는 식품 냄새 제거용 조성물 및 그 제조방법을 제공한다. 꾸지뽕나무를 주원료로하고, 산초, 산수유, 감초, 박하, 칡 등의 국내산 한약초를 부원료로 사용한 순수 식물성 식품첨가제로 육류와 생선류의 지육, 가공품, 식품의 모든 사용단계에서 누린내, 비린내 등 잡냄새를 제거할 수 있다.The present invention provides a composition for removing food odor and a method for producing the same, wherein the composition comprises a tree extract as a main component. It is a pure vegetable food additive that uses natural herb medicine such as Sanchodong tree as a main ingredient and domestic herbal medicine herbs such as Sancho, Sansui, licorice, peppermint, and 칡. It is used in all stages of use of meat and fish meat, processed food, food, Can be removed.

Description

꾸지뽕나무 추출물을 주성분으로 하는 식품 냄새 제거용 조성물 및 그 제조방법{Food additives compositions comprising Cudrania tricuspidata extrat and preparation method thereof}[0001] The present invention relates to a composition for removing a food odor mainly comprising cucurbitan tree extract and a preparation method thereof,

본 발명은 꾸지뽕나무 추출물을 주성분으로 하여 육류 노린내와 생선류의 비린내를 비롯한 식품의 잡냄새를 제거하는 효능을 가진 식품 냄새 제거용 조성물 및 그 제조방법에 관한 것이다.The present invention relates to a composition for removing food odor and a method for preparing the same, which has an effect of removing the odor of foods including fishy smell of fish and fishes, which are mainly composed of a woody extract.

최근, 꾸지뽕나무의 우수한 약리적 효과에 대한 연구가 지속적으로 이루어지고 있으며, 이러한 꾸지뽕나무(Cudrania tricuspidata)는 굿가시나무, 활뽕나무라고도 불리우고, 뽕나무과에 속하는 낙엽교목이다.Recently, studies on the excellent pharmacological effects of Cucurbitaceae trees have been continuously carried out. These Cucurbita trees (Cudrania tricuspidata) are also called deciduous trees belonging to the family Acacia var.

꾸지뽕나무의 뿌리껍질, 나무질부, 나무껍질 및 잎에는 인체에 유효한 다양한 성분이 포함되어 있어서, 항암(자궁암, 난소암, 식도암, 폐암 등), 진통, 항균, 어혈제거, 항당뇨, 소염 등의 효능이 인정되어 예로부터 한약의 주요한 재료로 이용되어 올 만큼 생리활성기능이 탁월하다.The root shells, tree vaginas, bark and leaves of Cucumis japonica contain a variety of components effective for the human body, and can be used for the treatment of cancer (cervical cancer, ovarian cancer, esophageal cancer, lung cancer, etc.) Since its efficacy has been recognized, it has excellent physiological activity functions as it has been used as a main material of herbal medicine for some time.

이러한 생리활성기능이 우수한 효과로 인해 그 추출물은 주로 식품의 첨가물로 이용되고 있으나, 육류나 생선류의 냄새를 제거하기 위한 용도로 사용된 예는 보고된 바 없다.Due to its excellent physiological activity, the extract is mainly used as a food additive, but no examples have been reported for the purpose of removing the smell of meat or fish.

한편, 육류 중 닭고기, 오리고기, 곱창 등은 식재료 가공단계와 조리단계는 물론 완성요리단계까지 누린내나 느끼한 냄새가 가시지 않아 요리의 품격과 식감을 떨어드리고 있다. 종래에 부대식품을 첨가하여 냄새를 없애고 있으나 근본적인 냄새 제거에는 한계가 있는 실정이다.On the other hand, chicken meat, duck meat, and giblets in meat are not easy to smell like the foodstuff processing step and the cooking step as well as the finished cooking step, and the quality and texture of the dishes are being reduced. In the past, odor has been eliminated by adding ancillary food, but there is a limit in removing the fundamental odor.

또한, 생선류 중 고등어, 꽁치, 오징어, 과메기 등은 심한 비린내로 통조림 등의 완제품은 물론 조리단계까지 비린내를 완벽히 제거하지 못하고 있어 악취와 비린내로 인한 환경오염 및 식품기피현상이 초래되고 있다.In addition, mackerel, saury, squid, mackerel, etc. of the fish are severely smoked and can not completely remove the fish from the finished product, such as canned food, until the cooking stage, thereby causing environmental pollution and food avoidance due to smell and fishy smell.

대한민국 공개특허 제10-2012-0126896호Korean Patent Publication No. 10-2012-0126896 대한민국 공개특허 제10-2013-0103898호Korean Patent Publication No. 10-2013-0103898

따라서, 본 발명이 이루고자 하는 과제는 닭고기, 오리고기, 곱창 등의 지육가공단계 및 조리단계까지 심하게 나는 육류 특유의 역한 냄새를 근본적으로 제거하여 관련 육류의 소비증가 및 식당매출의 증대를 통한 농축산가의 소득증대에 기여하고자 하는 것이다.Therefore, the problem to be solved by the present invention is to fundamentally eliminate the unique odor of meat, which has been intensively cultivated until the meat processing stage and cooking stage of chicken meat, duck meat, giblets, etc., And to contribute to income increase.

또한, 고등어, 꽁치, 과메기, 오징어 등 심한 비린내와 역한 냄새를 식재료가공단계에서 본 식품첨가제를 이용한 간단한 공정으로 제거함으로써 생선류의 위생적인 가공을 보장하고, 수산물의 소비증가 및 관련 식당업의 매출을 증대시켜 어민들의 소득증가와 영세자영업자의 소득증대에도 기여하고자 하는 것이다.In addition, it can remove the fishy smell such as mackerel, saury, scallion, and squid with a simple process using the food additive during processing of foodstuffs, to ensure the hygienic processing of fish, increase the consumption of seafood and increase sales of related restaurants To increase income of fishermen and to increase income of small self - employed people.

본 발명의 일 실시예에 따르면, 본 발명은 꾸지뽕나무 추출물을 주성분으로 하는 식품 냄새 제거용 조성물을 제공한다.According to an embodiment of the present invention, there is provided a composition for removing food odor, which comprises a natural extract of a tree as a main component.

본 발명자는 순식물성의 천연소재를 이용하여 육류의 누린내와 생선류의 비린내를 효과적으로 제거할 수 있는 천연 식품첨가물을 개발하고자 노력하였다. 그 결과, 꾸지뽕나무 추출물을 주성분으로 하는 조성물을 제조하면 육류와 생선류의 냄새를 효과적으로 제거할 수 있음을 확인하였다.The present inventors have sought to develop a natural food additive which can effectively remove the fishy flesh and the fishy fishy flesh by using a pure natural material. As a result, it was confirmed that the smell of meat and fish can be effectively removed by preparing a composition containing the extract of Codonopsis lanceolata as a main component.

본 발명은 꾸지뽕 나무 추출물을 주원료로 하고 산초 또는 산수유 추출물을 보조원료로 포함할 수 있다.The present invention can include the extract of Aspergillus oryzae as a main ingredient and the extract of Aspergillus or Cornus as an auxiliary raw material.

상기 보조원료는 감초, 박하 및 칡 추출물을 더 포함할 수 있다.The auxiliary raw materials may further include licorice, peppermint and moss extracts.

또한, 상기 보조원료는 상기 꾸지뽕나무 100중량부에 대하여 산초 1~5중량부, 산수유 0.5~2.5중량부, 감초 2-4중량부, 박하 1~3중량부, 칡 2~4중량부 비율로 혼합될 수 있다.The auxiliary raw material may be used in an amount of 1 to 5 parts by weight, 1 to 5 parts by weight, 0.5 to 2.5 parts by weight, 2 to 4 parts by weight of licorice, 1 to 3 parts by weight of peppermint, 2 to 4 parts by weight of pepper, Can be mixed.

본 발명의 다른 실시예에 따르면, 꾸지뽕나무 추출물을 주성분으로 하는 식품 냄새 제거용 조성물의 제조방법을 제공할 수 있다.According to another embodiment of the present invention, it is possible to provide a method for preparing a composition for removing food odor, which comprises a natural extract of a tree as a main component.

본 발명은 꾸지뽕나무를 주원료로, 산초, 박하 감초 칡 산수유 등의 국내산 한약초를 부원료로 사용한 순수 식물성 식품첨가제로 육류와 생선류의 지육, 가공품, 식품의 모든 사용단계에서 누린내, 비린내, 느끼한 냄새 등 잡냄새를 제거할 수 있다.The present invention relates to a pure vegetable food additive which uses a natural herb medicine such as Chinese herbal medicine as a main raw material and a domestic herbal medicine herb such as Sancho, peppermint licorice, corn syrup, etc. as a main ingredient, and is used in all stages of use of meat and fish, The odor can be removed.

또한, 본 발명의 주원료인 꾸지뽕나무는 플라노보이드, 루틴, 모노틴의 약리성분을 다량 함유하므로 암세포억제, 통증완화, 면역력강화 등의 약리효과가 뛰어나며, 또한 아스파라긴산, 글루타민산, 플라보플라빈의 약리성분으로 신장기능강화, 어혈해소, 숙취해소의 약리효과를 누릴 수 있고, 부원료로 사용한 산초, 박하, 감초, 칡, 산수유 등 한약재의 약리적 효과를 부가적으로 기대할 수 있다.In addition, the main ingredient of the present invention, cucumber tree, contains a large amount of pharmacological components of planovoid, rutin, and monothin, so that it has excellent pharmacological effects such as suppression of cancer cells, relieves pain and strengthens immunity, and also has pharmacological effects of asparagine acid, glutamic acid, It is possible to enjoy the pharmacological effect of strengthening the kidney function, dissolving the blood and eliminating the hangover, and additionally expecting the pharmacological effects of herbal medicines such as sancho, mint, licorice,

또한, 본 발명은 육류와 생선류의 누린내와 비린내를 생육가공단계에서부터 간단한 공정으로 제거할 수 있어, 식가공업체에서 냄새제거를 위해 사용하는 다량의 화공약제 및 세척용 폐수의 배출을 획기적으로 줄일 수 있어 악취와 폐수배출로 인한 환경오염을 크게 줄일 수 있다.In addition, since the present invention can remove the nutrients and fishy flesh of meat and fish from the growing stage by a simple process, it is possible to drastically reduce the amount of chemical agents and wastewater used for removing odors from food processing companies Therefore, environmental pollution due to odor and waste water discharge can be greatly reduced.

본 발명품을 콩나물 재배 여과수에 소량을 희석하여 재배할 경우 비린내가 나지않는 성숙한 생식용 콩나물을 생산할 수 있어 콩나물 식재료의 획기적인 수요를 기대할 수 있다.When the present invention is cultivated by diluting a small amount of soybean sprouts with filtered soybean sprouts, it is possible to produce mature sprouted soybean sprouts which are free from fishy sprouts, so that a remarkable demand for soybean sprouts can be expected.

도 1은 본 발명의 일 실시예에 따른 꾸지뽕나무 추출물을 주성분으로 하는 식품 냄새 제거용 조성물의 제조공정 순서도이다.FIG. 1 is a flowchart illustrating a process for manufacturing a food odor removing composition comprising a cranberry tree extract as a main component according to an embodiment of the present invention.

이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

본 명세서 전체에 걸쳐, 특정 물질의 농도를 나타내기 위하여 사용되는 "%"는 별도의 언급이 없는 경우, 고체/고체는 (중량/중량) %, 고체/액체는 (중량/부피) %, 그리고 액체/액체는 (부피/부피) %이다.Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

본 발명은 꾸지뽕나무 추출물을 주성분으로 하고 산초, 박하, 감초, 칡, 산수유를 부원료로 사용하여 육류 및 생선류의 냄새를 제거하는 식품첨가용 조성물 및 이의 제조방법에 관한 것이다.The present invention relates to a composition for food addition and a method for preparing the same, which remove the smell of meat and fish by using as a main component a wood extract, and using as an additive ingredient an acid such as pepper, mint, licorice,

본 발명에 사용하는 꾸지뽕나무에 함유된 아스파라긴산, 글루타민산, 플라보플라빈 성분의 약리작용에 의한 신장기능강화 효과 및 부종제거 효과와 플라노보이드, 루틴, 모노틴 성분의 약리작용에 의한 통증완화 및 암세포억제의 효과를 부가적으로 누릴 수 있다.As a result of the pharmacological action of asparaginic acid, glutamic acid, and flavopiravin contained in the cucumber tree used in the present invention, the kidney-strengthening effect and edema removal effect and the pain relief by the pharmacological action of the plasnoid, The effect of inhibition can be additionally enjoyed.

본 발명에서 “산초(Zanthoxylum schinifolium)”는 산초나무의 열매를 말하고, 유분, 정유, 탄닌 알데하이드 등의 성분으로 살균, 항균 기능이 있으며, 기관지, 천식에 좋고, 이뇨의 효능이 있다. 요리에 있어서는 미꾸라지, 뱀장어 요리에 적합하고, 추어탕에 넣어 비린내를 줄여주는 향신료로 사용될 수 있으며, 산초 특유의 향기와 신맛으로 냄새와 악취를 제거하는 기능이 있다.In the present invention, " Zanthoxylum schinifolium " refers to the fruit of Sanchodon tree. It is sterilized by ingredients such as oil, essential oil and tannin aldehyde, has antibacterial function, is good for bronchial asthma, and has diuretic effect. In cooking, it is suitable for cooking loach and eel. It can be used as a spice to reduce fishy smell by putting it in chu-tang. It has a function to remove smell and odor with a unique aroma and sour taste.

산수유는 유리당, 유기산, 코르닌, 칼슘, 사포닌, 비타민A 등을 함유하여 항균기능이 있으며, 신장 및 방광 기능강화, 해열 및 강장 효능이 뛰어나 건강보조식품으로 널리 애용되고 있다. 본 발명에서 산수유는 항균 기능과 생선과 육류의 고유의 맛을 살리는 역할을 한다.Corn oil contains antioxidant function including free sugar, organic acid, cornin, calcium, saponin and vitamin A, and is widely used as a health supplement as it has excellent kidney and bladder function, excellent antipyretic and tonic effects. In the present invention, corn oil plays an antimicrobial function and plays an important role in the inherent taste of fish and meat.

감초는 독성완화의 기능이 있고, 모든 한약재의 약효를 왕성하게 하는 단맛의 약재이다. 본 발명에서 감초의 역할은 이러한 성질을 이용하여 냄새제거 기능을 강화하고 생선과 육류의 고유의 맛을 증진시키는 기능을 한다.Licorice is a sweet-tasting medicinal substance which has a function of alleviating toxicity and is active in the action of all medicinal herbs. In the present invention, the role of licorice is to enhance the deodorizing function and enhance the inherent taste of fish and meat using these properties.

본 발명에 사용하는 박하(Menha arvensis var. piperascens)는 통화식물목 광대나물과의 여러해살이풀로서 습기가 있는 들판 등에서 자란다. 모든 종에 방향(芳香)이 있으며, 잎에는 마른 잎 무게의 1% 안팎의 정유가 함유되었고 주성분은 멘톨(menthol)이며, 그 밖에 멘톤(menthone) 등을 함유한다. 박하 유래의 정유는 포름알데히드, 암모니아 및 메틸 머르캅탄(methyl mercaptan)의 냄새를 제거하는 효과가 우수하다.The peppermint (Menha arvensis var. Piperascens) used in the present invention is a perennial plant of the monocotyledonous plants and plants grown in a wet field. All species have a fragrance, and the leaves contain essential oils of about 1% of the weight of the dried leaves, the main ingredient is menthol, and the other contains menthone. The mint-derived essential oil is excellent in removing the smell of formaldehyde, ammonia and methyl mercaptan.

본 발명에서 사용하는 칡은 플라보노이드(flavonoid) 화합물을 포함하고 있어 관상 동맥의 확장, 혈소판 응집을 억제하는 효능이 있으며, 냄새제거에 탁월한 효과가 있음이 알려져 있다.
It is known that the extract of the present invention contains flavonoid compounds and has an effect of inhibiting expansion of coronary arteries and aggregation of platelets, and has an excellent effect in removing odor.

이하, 본 발명의 바람직한 일 실시예의 구성을 설명하면 다음과 같다.Hereinafter, the configuration of a preferred embodiment of the present invention will be described.

도 1은 본 발명의 일 실시예에 따른 꾸지뽕나무 추출물을 주성분으로 하는 식품 냄새 제거용 조성물의 제조공정 순서도이다.FIG. 1 is a flowchart illustrating a process for manufacturing a food odor removing composition comprising a cranberry tree extract as a main component according to an embodiment of the present invention.

도 1을 참조하면, 본 발명의 일 실시예에 따른 꾸지뽕나무 추출물을 주성분으로 하는 식품 첨가용 조성물 제조방법은 꾸지뽕나무를 소정의 크기로 절단하여 세척침수하는 주원료 준비단계(S1)와, 산초, 박하. 감초, 칡, 산수유를 포함하는 부재료를 선별 계량하여 준비하는 부원료 준비단계(S2)와, 준비된 꾸지뽕나무를 가열처리하여 엑기스를 추출하는 주원료추출단계(S3)와, 준비된 부원료를 가열처리하여 엑기스를 추출하는 부원료추출단계(S4)와, 엑기스 상태로 추출한 주원료와 부원료를 혼합하여 숙성하는 혼합숙성단계(S5)와, 혼합숙성한 액상의 원료를 가열처리하는 완성품제조단계(S6)를 포함한다.
Referring to FIG. 1, a method for preparing a food additive composition comprising a cranberry juniper extract as an active ingredient according to an embodiment of the present invention comprises preparing a raw material (Sl) mint. (S2) for preparing a raw material containing a licorice, liquorice, mung bean, and marine oil; a main ingredient extraction step (S3) for extracting the extract by heat treatment of the prepared cucumber tree; (S5) of mixing the raw materials extracted with the extract in the extract state with the additives and aging the mixed raw materials; and (6) a finished product manufacturing step (S6) of heat-treating the mixed raw aged raw material.

1. 주원료 준비단계(1. Preparation phase ( S1S1 ))

꾸지뽕나무의 줄기, 가지 부분의 껍질을 보전하면서 깨끗이 다듬은 후 정수된 된 물에 1시간 정도 침수하여 나무 내부까지 수분을 침투시킨 후 세척하여 준비한다.It is cleaned while preserving the stem of stem and branches of tree, and then immersed in purified water for about 1 hour to penetrate the inside of the tree and wash it.

2. 부원료 준비단계(2. Substrate preparation step ( S2S2 ))

산초, 산수유, 박하, 감초, 칡을 다듬고 세척한 후 정수된 물에 1시간 정도 침수시켜 건진 후 물기를 빼 준비한다.Sancho, mint oil, peppermint, licorice, and 칡, clean it, immerse in purified water for about 1 hour, remove the water and prepare.

각 부재료는 꾸지뽕나무 100중량부에 대하여 산초 1~5중량부, 산수유 0.5~2.5중량부, 감초 2-4중량부, 박하 1~3중량부, 칡 2~4중량부로 혼합하여 준비한다.Each of the ingredients is prepared by mixing 1 to 5 parts by weight of anthocyanins, 0.5 to 2.5 parts by weight of citronella, 2 to 4 parts by weight of licorice, 1 to 3 parts by weight of mint, and 2 to 4 parts by weight of the mixture.

산초 투입량이 꾸지뽕나무 100중량부 대비 1중량부 미만으로 과소 투입될 경우 냄새 제거의 효능이 감소하고, 5중량부 보다 많이 투입될 경우 산초 특유의 강한 신맛으로 인해 육류나 생선 고유의 맛이 감소하는 경향이 있다. 따라서 꾸지뽕나무 100중량부 대비 1~5중량부, 바람직하게는 3중량부를 투입하는 것이 식재료의 나쁜 냄새를 제거하고 식재료 고유의 맛을 유지할 수 있다.When the amount of the hydrogen peroxide is less than 1 part by weight based on 100 parts by weight of the cucurbitan tree, the effect of removing the odor is decreased. When the hydrogen peroxide is added more than 5 parts by weight, the taste of the meat or fish is decreased due to the strong acidity There is a tendency. Therefore, the addition of 1 to 5 parts by weight, preferably 3 parts by weight, based on 100 parts by weight of the cured wood can remove the bad smell of the ingredients and maintain the inherent taste of the ingredients.

산수유는 유리당, 유기산, 불포화지방산 등의 성분으로 인하여 항균효과와 건강 증진 효과가 있으나, 강한 향기와 신맛이 있어 꾸지뽕나무 100중량부 대비 2.5중량부 이상 과다 투입되면 식재료의 질감을 떨어뜨리게 되고, 과소 투입되면 냄새 제거효과가 크지 않게 된다. 가장 바람직하게는 꾸지뽕나무 100중량부 대비 1.5중량부로 부재료에 혼합하는 것이 효과적임을 확인하였다.Corn seed oil has antimicrobial effect and health promoting effect due to components such as free sugar, organic acid and unsaturated fatty acid, but it has strong fragrance and sour taste, and if it is over 2.5 parts by weight based on 100 parts by weight of coconut tree, The odor removal effect is not large. And most preferably 1.5 parts by weight relative to 100 parts by weight of wood.

이밖에 감초는 다른 원료의 약효를 왕성하게 하여 냄새 제거 기능을 강화하기 위해 꾸지뽕나무 100중량부 대비 2~4중량부, 바람직하게는 3중량부로 부재료에 혼합하는 것이 적절함을 확인하였으며, 박하는 멘톨 성분에 의한 청량기능과 향료기능에 의해 냄새제거 효과를 높이고 식재료 고유의 맛을 유지하기 위해 꾸지뽕나무 100중량부 대비 1~3중량부, 바람직하게는 2중량부로 부재료에 혼합하는 것이 적절함을 확인하였다.In addition, it has been confirmed that it is appropriate to mix 2 to 4 parts by weight, preferably 3 parts by weight of licorice with 100 parts by weight of cucurbitac tree to enhance the deodorizing function of the other ingredients, It is appropriate to mix 1 to 3 parts by weight, preferably 2 parts by weight, relative to 100 parts by weight of coconut palm tree, in the sub ingredient in order to enhance the odor removal effect by the refreshing function and the perfume function by the menthol component and to maintain the inherent taste of the ingredients Respectively.

칡은 과소 또는 과다 투입의 문제는 없으나, 꾸지뽕나무 100중량부 대비 2~4중량부, 바람직하게는 3.5중량부로 부재료에 혼합하는 것이 칡의 사포닌 성분에 의해 냄새 제거효과가 가장 큰 것을 확인하였다.However, it was confirmed that the deodorizing effect was greatest by mixing 2 to 4 parts by weight, preferably 3.5 parts by weight, with respect to 100 parts by weight of the coconut palm tree, with the saponin component of Panax notoginseng.

3. 주원료 추출단계(3. Main ingredient extraction step ( S3S3 ))

껍질보전가공 및 세척, 침수단계를 거친 주원료를 가열하여 꾸지뽕나무 특유의 성분을 엑기스로 추출하는 단계로 정수된 물 1ℓ에 준비한 꾸지뽕나무 100g의 비율로 혼합하여 스팀식 중탕기에 70~90℃의 온도로 10~15시간 정도 가열하여 엑기스를 추출한다.The main ingredients that have undergone skin preservation, washing, and water immersion were heated to extract extracts of the specific ingredients of the tree. The mixture was mixed at a ratio of 100 g of cucumber tree prepared in 1 liter of purified water. The mixture was heated at a temperature of 70 to 90 ° C For 10 to 15 hours to extract the extract.

4. 부원료 추출단계(4. Sub ingredient extraction step ( S4S4 ))

부원료준비단계(S2)에서 준비한 부원료를 물 1ℓ에 부원료 50g의 비율로 혼합하여 스팀식 중탕기에 100℃의 온도로 2시간 가열하여 부원료의 엑기스를 추출한다.The supplementary material prepared in the supplementary material preparation step (S2) is mixed with 1 liter of water at a ratio of 50 g of the supplementary raw material, and the resulting extrudate is heated at a temperature of 100 캜 for 2 hours in a steam-type steamer to extract the extinct material.

5. 혼합숙성단계(5. Mixed aging step ( S5S5 ))

주원료 추출단계(S3)와 부원료 추출단계(S4)를 거친 주원료 추출액과 부원료 추출액을 주원료 100중량부에 부원료 10중량부로 혼합하고, 스팀식 교반기에서 50℃의 온도로 24시간 숙성한다.The main raw material extraction solution and the auxiliary raw material extraction solution obtained through the main raw material extraction step (S3) and the auxiliary raw material extraction step (S4) are mixed with 100 parts by weight of the main raw material in an amount of 10 parts by weight as an auxiliary raw material and aged at a temperature of 50 ° C for 24 hours in a steam type agitator.

6. 완성품제조단계(6. Finished product manufacturing phase ( S6S6 ))

혼합숙성단계(S5)를 거친 원료를 스팀식 중탕기에 100℃의 온도로 2시간 가열 및 저온살균 후 여러 용량의 용기에 투입하여 제품을 완성한다.
The raw material having been subjected to the mixing and aging step (S5) is heated and pasteurized at a temperature of 100 ° C for 2 hours in a steam-type steamer, and then put into various capacity containers to complete the product.

이하에서는 실시예 및 실험예를 들어 본 발명에 관하여 더욱 상세하게 설명할 것이나. 이들 실시예는 단지 설명의 목적을 위한 것으로 본 발명의 보호 범위를 제한하고자 하는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. These embodiments are for purposes of illustration only and are not intended to limit the scope of protection of the present invention.

실시예는 육류 중 가장 냄새가 심한 곱창을 대상으로 하고, 생선류 중 가장 비린내가 심한 고등어를 기준으로 실시하였다.
The examples were conducted on the basis of the most fishy mackerel, which was the most smelled fish among the fishes.

<< 실시예Example 1> 본 발명의 육류 냄새 제거 조성물을 이용하여 곱창구이 제조 1> The meat deodorant composition of the present invention was used to make giblets

주원료 꾸지뽕나무와 부원료 산초를 준비하고, 주원료와 부원료를 각각 스팀식 중탕기를 이용하여 추출물을 확보하였다. 꾸지뽕나무 추출물 100중량부에 대하여 부원료 10중량부 비율로 혼합하고 숙성하여 조성물을 제조하였다. 상기 조성물 150㏄에 물 600㏄ 비율로 혼합하여 곱창을 완전히 담그고 10분간 끓여서 삶은 후 건진 후, 일반적인 곱창구이 양념장(간장, 고추가루, 물엿, 양파즙, 마늘즙, 파즙, 생강 즙 등)에 재워 구워 곱창구이를 제조하였다.
The main raw material and the raw materials were prepared and the extracts were obtained by using the steam - type steamer for the main raw material and the auxiliary raw material, respectively. The composition was prepared by mixing 10 parts by weight of the adjunctive ingredient with 100 parts by weight of the extract of Curcuma longa, and aging the mixture. The composition was mixed with 150 cc of the composition in a ratio of 600 cc of water to completely immerse the giblets, boil them for 10 minutes, boil them, and then boil them in a common giblet sauce (soy sauce, chili powder, syrup, onion juice, garlic juice, Roasted giblets were prepared.

<< 실시예Example 2> 본 발명의 육류 냄새 제거 조성물을 이용하여 곱창구이 제조 2> Production of giblets using the meat odor removing composition of the present invention

주원료 꾸지뽕나무 부원료 산초, 산수유를 준비하였다. 이때 부원료는 꾸지뽕 100중량부에 대하여 산초 3중량부, 산수유 1.5중량부 비율로 혼합하였다.The main raw materials of the cobwebs were prepared as the raw materials of the raw materials such as sancho, At this time, 3 parts by weight of anthocyanins and 1.5 parts by weight of citric acid were added to 100 parts by weight of coconut oil.

주원료와 부원료를 각각 스팀식 중탕기를 이용하여 추출물을 확보한 후, 꾸지뽕나무 추출물 100중량부에 대하여 부원료 10중량부 비율로 혼합하고 숙성하여 조성물을 제조하였다. 상기 조성물을 이용하여 <실시예 1>과 동일한 방법으로 곱창구이를 제조하였다.
The extract was obtained by using a steam-type steamer for each of the main raw material and the auxiliary raw material, and then 100 parts by weight of the extract was added to the mixture at a ratio of 10 parts by weight of the raw material, followed by aging to prepare a composition. Using the above composition, giblets were prepared in the same manner as in <Example 1>.

<< 실시예Example 3> 본 발명의 육류 냄새 제거 조성물을 이용하여 곱창구이 제조 3> Using the meat odor removing composition of the present invention,

주원료 꾸지뽕나무와 부원료 산초, 산수유, 감초, 박하, 칡을 준비하였다. 이때 부원료는 꾸지뽕 100중량부에 대하여 산초 3중량부, 산수유 1.5중량부, 감초 3중량부, 박하 2중량부, 칡 3.5중량부 비율로 혼합하여 준비하였다.The main raw materials were cucumber wood and supplementary raw materials such as sancho, mountain oil, licorice, peppermint, 칡. At this time, the additives were prepared by mixing 3 parts by weight of acidic syrup, 1.5 parts by weight of citric acid, 3 parts by weight of licorice, 2 parts by weight of peppermint, and 3.5 parts by weight of pectin in 100 parts by weight of cucumbers.

주원료와 부원료를 각각 스팀식 중탕기를 이용하여 추출물을 확보한 후, 꾸지뽕나무 추출물 100중량부에 대하여 부원료 10중량부 비율로 혼합하고 숙성하여 조성물을 제조하였다. 상기 조성물을 이용하여 <실시예 1>과 동일한 방법으로 곱창구이를 제조하였다.
The extract was obtained by using a steam-type steamer for each of the main raw material and the auxiliary raw material, and then 100 parts by weight of the extract was added to the mixture at a ratio of 10 parts by weight of the raw material, followed by aging to prepare a composition. Using the above composition, giblets were prepared in the same manner as in <Example 1>.

<< 실시예Example 4> 본 발명의 비린내 제거 조성물을 이용하여 고등어구이 제조 4> Preparation of roasted mackerel using the intestine removal composition of the present invention

주원료 꾸지뽕나무와 부원료 산초를 준비하고, 주원료와 부원료를 각각 스팀식 중탕기를 이용하여 추출물을 확보하였다. 꾸지뽕나무 추출물 100중량부에 대하여 부원료 10중량부 비율로 혼합하고 숙성하여 조성물을 제조하였다. 상기 조성물 100㏄에 물 800㏄ 비율로 혼합하여 고등어를 10분간 담근 후 일반적인 고등어 구이 요리법에 따라 양념장(간장, 참기름, 풋고추, 다진파, 다진마늘, 생강즙)을 바르고 구워 고등어 구이를 제조하였다.
The main raw material and the raw materials were prepared and the extracts were obtained by using the steam - type steamer for the main raw material and the auxiliary raw material, respectively. The composition was prepared by mixing 10 parts by weight of the adjunctive ingredient with 100 parts by weight of the extract of Curcuma longa, and aging the mixture. 100 cc of the composition was mixed with water at a ratio of 800 cc, and the mackerel was immersed for 10 minutes. Then, the mackerel was roasted and fried in a marinade (soy sauce, sesame oil, green pepper, chopped green pepper, chopped garlic, ginger juice) according to a general mackerel roast recipe.

<실시예 5> 본 발명의 비린내 제거 조성물을 이용하여 고등어구이 제조<Example 5> Using the intestine removal composition of the present invention, roasted mackerel

주원료 꾸지뽕나무 부원료 산초, 산수유를 준비하였다. 이때 부원료는 꾸지뽕 100중량부에 대하여 산초 3중량부, 산수유 1.5중량부 비율로 혼합하였다.The main raw materials of the cobwebs were prepared as the raw materials of the raw materials such as sancho, At this time, 3 parts by weight of anthocyanins and 1.5 parts by weight of citric acid were added to 100 parts by weight of coconut oil.

주원료와 부원료를 각각 스팀식 중탕기를 이용하여 추출물을 확보한 후, 꾸지뽕나무 추출물 100중량부에 대하여 부원료 10중량부 비율로 혼합하고 숙성하여 조성물을 제조하였다. 상기 조성물을 이용하여 <실시예 4>과 동일한 방법으로 고등어구이를 제조하였다.
The extract was obtained by using a steam-type steamer for each of the main raw material and the supplementary raw material, and then 100 parts by weight of the extract was added to the mixture at a ratio of 10 parts by weight. Using the above composition, roasted mackerel was prepared in the same manner as in <Example 4>.

<< 실시예Example 6> 본 발명의 비린내 제거 조성물을 이용하여 고등어구이 제조 6> Preparation of roasted mackerel using the fish-removing composition of the present invention

주원료 꾸지뽕나무와 부원료 산초, 산수유, 감초, 박하, 칡을 준비하였다. 이때 부원료는 꾸지뽕 100중량부에 대하여 산초 3중량부, 산수유 1.5중량부, 감초 3중량부, 박하 2중량부, 칡 3.5중량부 비율로 혼합하여 준비하였다.The main raw materials were cucumber wood and supplementary raw materials such as sancho, mountain oil, licorice, peppermint, 칡. At this time, the additives were prepared by mixing 3 parts by weight of acidic syrup, 1.5 parts by weight of citric acid, 3 parts by weight of licorice, 2 parts by weight of peppermint, and 3.5 parts by weight of pectin in 100 parts by weight of cucumbers.

주원료와 부원료를 각각 스팀식 중탕기를 이용하여 추출물을 확보한 후, 꾸지뽕나무 추출물 100중량부에 대하여 부원료 10중량부 비율로 혼합하고 숙성하여 조성물을 제조하였다. 상기 조성물을 이용하여 <실시예 4>과 동일한 방법으로 고등어구이를 제조하였다.
The extract was obtained by using a steam-type steamer for each of the main raw material and the auxiliary raw material, and then 100 parts by weight of the extract was added to the mixture at a ratio of 10 parts by weight of the raw material, followed by aging to prepare a composition. Using the above composition, roasted mackerel was prepared in the same manner as in <Example 4>.

<< 비교예Comparative Example 1> 곱창구이 제조 1> Roasted giblets

<실시예 1>과 같은 양념장(간장, 참기름, 풋고추, 다진파, 다진마늘, 생강즙)에 손질한 곱창을 넣고 주물러 재어둔 후 구워 곱창구이를 제조하였다.
A giblet was cooked in a sauce (soy sauce, sesame oil, green pepper, chopped green onion, chopped garlic, ginger juice) as in Example 1, and then grilled to prepare a grilled giblets.

<< 비교예Comparative Example 2> 고등어구이 제조 2> Manufacture of mackerel roast

<실시예 4>와 같은 양념장(간장, 참기름, 풋고추, 다진파, 다진마늘, 생강즙)을 바르고 구워 고등어 구이를 제조하였다.
(Soy sauce, sesame oil, green pepper, chopped green onion, chopped garlic, ginger juice) as in Example 4 was baked and baked to prepare mackerel roast.

<< 실험예Experimental Example 1> 관능검사 1> Sensory evaluation

<실시예 1> 내지 <실시예 3>의 곱창구이와 <실시예 4> 내지 <실시예6>의 고등어구이에 대해 관능검사를 수행하였다.The sensory evaluation was carried out on the roasted giblets of Examples 1 to 3 and roasted mackerel of Examples 4 to 6.

또한, 상기 실시예와 비교하기 위해 그 비교대상으로 <비교예 1>의 곱창구이와 <비교예 2>의 고등어구이를 준비하여 이에 대해서도 관능검사를 수행하였다.Also, for comparison with the above-mentioned examples, the giblets of Comparative Example 1 and Comparative Example 2 were prepared and their sensory tests were also conducted.

상기 각 곱창구이와 고등어구이에 대한 향 및 맛에 대한 평가를 수행하였다.The flavor and taste of each of the giblets and mackerel were evaluated.

관능검사는 연령과 성별을 고려하여 10대 ~ 40대 성인 남녀를 각각 연령대별로 10명씩 총 40명을 선발한 후, 이들을 대상으로 5점 척도법(0점: 매우 나쁨, 1점: 나쁨, 2점: 보통임, 3점: 괜찮음, 4점: 좋음, 5점: 매우 좋음)을 이용하여 평가하였다.A total of 40 sensory tests were conducted for each age group of 10 males and 10 females, and 10 males and females were selected by age and gender. The subjects were divided into 5 points scale (0 points: very poor, 1 point: poor, 2 points : Normal, 3 points: ok, 4 points: good, 5 points: very good).

검사 종목은 하기 표 1과 표 2에 제시한 바와 같다.The test items are shown in Table 1 and Table 2 below.

종목event 비교예1Comparative Example 1 실시예1Example 1 실시예2Example 2 실시예3Example 3 flavor 2.52.5 3.73.7 3.93.9 4.14.1 incense 2.72.7 3.83.8 3.83.8 4.24.2 종합적인 평가Comprehensive evaluation 2.62.6 3.83.8 4.04.0 4.24.2

종목event 비교예2Comparative Example 2 실시예4Example 4 실시예5Example 5 실시예6Example 6 flavor 2.52.5 3.73.7 3.73.7 3.93.9 incense 2.72.7 3.53.5 3.53.5 4.04.0 종합적인 평가Comprehensive evaluation 2.62.6 3.63.6 3.73.7 4.04.0

상기 표 1에 나타나 있듯이, <비교예 1>의 곱창구이에는 여전히 곱창 특유의 누린내가 잔존하고 있음을 확인할 수 있다. 이에 반해 본 발명의 조성물을 이용하여 제조된 <실시예 1> 내지 <실시예3>의 곱창구이에서는 곱창 특유의 누린내가 거의 나타나지 않음을 확인하였으며, 맛 또한 좋게 평가되어 소비자 선호도가 높게 나타났다.As shown in Table 1, it can be seen that the giblets of Comparative Example 1 still remain in the giblets unique to the giblets. On the other hand, it was confirmed that the giblets of the Examples 1 to 3 prepared by using the composition of the present invention had little or no intrinsic gibberellin, and the taste of the giblets was well evaluated and the consumer's preference was high.

한편, 본 조성물을 이용한 고등어 구이의 경우에도 <비교예 2>의 일반적인 요리법에 의한 고등어 구이와 비교할 때 <실시예 4> 내지 <실시예 6>의 고등어구이는 비린내 없고 맛이 뛰어남을 확인할 수 있다.On the other hand, in the case of the mackerel roast using the present composition, the roasted mackerel of Examples 4 to 6 as compared with the roasted mackerel by the general cooking method of Comparative Example 2 is not fishy and has excellent taste .

본 발명의 식품 첨가용 조성물이 이용될 수 있는 또 다른 예로, 콩나물 재배과장에서 콩나물재배 여과수에 소량의 본 발명품을 희석하여 재배한 결과 성숙한 생콩나물에서 비린내가 나지 않음은 물론 조리과정에서 나는 비린내도 제거됨을 확인할 수 있었다.As another example that the composition for food addition of the present invention can be used, a small amount of the present invention product is diluted and cultivated in the bean sprout cultivated water in the bean sprout cultivation section. As a result, the mature raw bean sprouts are not smoked, It was confirmed that it was removed.

이상으로 본 발명의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현예일 뿐이며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (12)

삭제delete 삭제delete 삭제delete 삭제delete 꾸지뽕나무의 줄기 또는 가지의 껍질을 소정의 크기로 절단하고 물에 침수하여 나무 내부까지 수분을 침투시킨 후 세척하여 준비하는 주원료 준비단계(S1);
산초, 산수유, 감초, 박하, 칡을 다듬고 세척한 후 물에 1시간 침수시켜 건진 후 물기를 빼고, 꾸지뽕나무 100중량부에 대하여 산초 3중량부, 산수유 1.5중량부, 감초 3중량부, 박하 2중량부, 칡 3.5중량부 비율로 혼합하여 준비하는 부원료 준비단계(S2);
상기 주원료 준비단계(S1)에서 준비된 꾸지뽕나무를 물 1ℓ에 꾸지뽕나무 100g의 비율로 혼합하여 스팀식 중탕기에 80℃의 온도로 12시간 가열하여 엑기스를 추출하는 주원료 추출단계(S3);
부원료 준비단계(S2)에서 준비한 부원료를 물 1ℓ에 부원료 50g의 비율로 혼합하여 스팀식 중탕기에 100℃의 온도로 2시간 가열하여 부원료의 엑기스를 추출하는 부원료 추출단계(S4);
주원료 추출단계(S3)와 부원료 추출단계(S4)를 거친 주원료 추출액과 부원료 추출액을 주원료 추출액 100의 중량부에 부원료 추출액 10의 중량부로 혼합하여 스팀식 교반기에 50℃의 온도로 24시간 숙성하는 혼합숙성단계(S5); 및
상기 혼합숙성단계(S5)를 거친 액상의 원료를 스팀식 중탕기에 100℃의 온도로 2시간 가열 및 저온살균 후 용기에 투입하여 제품을 완성하는 완성품제조단계(S6);를 포함하는 꾸지뽕나무 줄기 또는 가지 추출물을 주성분으로 하는 생선 비린내 제거용 조성물 제조방법.
(S1) a step of preparing a raw material (S1) by cutting the stem or the bark of an eggplant tree into a predetermined size and immersing it in water to permeate water into the interior of the tree, followed by washing;
3 parts by weight of sancho, 1.5 parts by weight of corn oil, 3 parts by weight of licorice, 3 parts by weight of peppermint oil, 2 parts by weight of peppermint oil, By weight, and 3.5 parts by weight, respectively;
(S 3) for extracting the extract by heating the mixture at a temperature of 80 ° C. for 12 hours in a steam-type steamer at a rate of 100 g of water in 1 L of water prepared in the main raw material preparation step (S 1);
(S4) a sub-raw material extracting step (S4) of mixing the raw material prepared in the sub-raw material preparation step (S2) with 1 liter of water in a ratio of 50 g of the sub-raw material and heating the same at a temperature of 100 캜 for 2 hours in a steam-
The main raw material extract and the auxiliary raw material extract obtained through the main raw material extracting step (S3) and the subsidiary raw material extracting step (S4) were mixed in a weight part of the raw material extract solution (100) in a weight part of the subsidiary raw material extract solution (10), and the mixture was aged at a temperature of 50 ° C for 24 hours Aging step (S5); And
(S6) a step of preparing a finished product by heating the liquid raw material having passed through the mixing and aging step (S5) at a temperature of 100 DEG C for 2 hours and pouring the paste into a vessel to complete the product; Or eggplant extract as a main component.
삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete
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